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  1. daveman92789

    Throat opening

    Is it possible for the throat opening from the firebox to the CC to be too large? If so what would the drawbacks be of too large? I assume it's better for it to be too large than too small. I have a pecos and based on calculators online the throat should be 51in² & its currently 36in². I want...
  2. daveman92789

    Venison Kielbasa, snack sticks, & burger overload....

    I really enjoy processing my own venison. Typically as i process out each deer i save the trimmings up and freeze them. By the end of the year i typically end up with enough trimmings to make a ton of stuff with..... For the burger i believe in this picture i have roughly 40lbs mixed at 80/20. I...
  3. daveman92789

    Worried about temp differences in offset?

    I'm sure I'm not the only one wondering about temp differences in an offset smoker & if its possible to utilize the entire cooking surface. I have done countless research & mods about my smoker. Spent hrs doing dry runs with 4 temp probes trying to figure it out. Well today I took a risk & I'm...
  4. daveman92789

    LSG Cross Flow Technology

    With having an Offset Pipe Smoker I'm always looking at new was to control air flow for even cooking temps across the grate so i can utilize all of my cooking surface. I built a convection plate which really balances out the temps inside the cooking chamber however i have noticed it to be...
  5. daveman92789

    2 small pork butts or 1 big shoulder

    I have a birthday party coming up & I'm bbqing 20lbs of pork. I don't really have 18+ hrs to cook this so I'm wondering if I get 2 - 10lbs pork butts if I could get it done faster than cooking a single 20lbs shoulder. I have an offset stick burner I'll run around 250-275. Thanks,
  6. daveman92789

    OC Pecos smoke stack/exhaust?

    I have an OC pecos smoker. I've noticed the smoke stack is 5" id pipe but the opening in the smoke chamber is only 4". The biggest problem is if any water goes down the stack its pain to get out. No way to drain it without drilling a hole on the bottom side.... which really isn't a big deal but...
  7. daveman92789

    Freezing Venison Bone in

    For the last several years i have processed my own meat. This year i started playing around with some cuts that look more cool then anything. One of the cuts leaving the back strap(loin) on attached to the ribs and making it look simular to a lamb chop. I have seen some concerns on the internet...
  8. daveman92789

    Brine & smoke turkey

    I have a 18lbs turkey i plan on smoking & brining. Here is the problem its sunday, its thawed, & i cant smoke until next sunday. Thawing procedure, i put it in my aging fridge where i hang my deer. It stays 34° constant. My question is now that it sat in there for three days its finally thawed...
  9. daveman92789

    Freezing Pork Fat

    I bought some pork fat earlier this year which i didn't use all of. I kept it frozen straight from the butcher never thawed. I pulled off what i needed and put the rest in the freezer in the same Styrofoam package that i got from the butcher. I'm ready to make some deer sausage however i cant...
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